I usually buy my pies for Thanksgiving.  Recently, I found this Signature Pumpkin Pie recipe in a grocery store inspired mini cookbook that looked fairly easy (that's how I gauge whether I'm going to attempt to make something or not) and thought I'd try it BEFORE the holiday to make sure it has the deliciousness stamp of approval.  I couldn't believe what my daughter said about it!She said it was the best pumpkin pie she's ever had and that the filling melted in her mouth.  Made me kinda proud since I had never baked a pumpkin pie from scratch before.  I think the secret ingredient is the sweetened condensed milk.   I'm sharing early so you can do a practice run before Thanksgiving too.

INGREDIENTS

  • 1 15oz can of pumpkin
  • 1 14oz can sweetened condensed milk
  • 2 eggs
  • 1/4 C sugar
  • 1 C heavy cream
  • 1 T pumpkin pie spice
  • 1 t vanilla extract
  • 1 refrigerated pie crust

VANILLA WHIPPED CREAM

Beat 1 C heavy cream, 1/4 C sugar and 1 t vanilla extract in a medium bowl with electric mixer on high speed until stiff peaks form.

DIRECTIONS

  • Place pie crust on large foil-lined baking sheet.  Mix pumpkin, milk, eggs and pumpkin pie spice in a large bowl until smooth.  Pour into crust.
  • Bake in preheated 425 oven for 15 minutes.  Reduce oven temperature to 350.
  • Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean.  Cool completely on wire rack.  Serve with Vanilla Whipped Cream.

Makes 8 Servings